Cooking class coming to Aberdeen
A class in Aberdeen will introduce students to one of the world’s most popular and flavorful cuisines.
Pona Samuel, an amazing cook who uses her skills to raise funds for homeless youth, will be the instructor for an upcoming class that will teach students how to make a traditional chicken curry from South India. The class will explore the region’s culinary heritage with a hands-on preparation of this traditional meal. Students will learn about the rich flavors found in this type of cooking, as well as using the techniques traditionally used to prepare one of the dishes that is a staple at homes throughout the country.
At the class, students will learn how to blend and toast spices, which enhances their flavor. They will then use the spices, along with coconut milk, mustard seeds, and curry leaves to make the base of the curry.
They will also learn how important it is to marinate the chicken to make it flavorful and tender, and why it’s important to use fresh spices and herbs, then go on to make the curry. Students will come away having enjoyed a meal they made themselves, and with a new appreciation for South India’s culinary traditions.
This mouth-watering class is scheduled for January 15, from 6.00 pm until 8.00 pm, at the Culinary Arts Lab at Grays Harbor College, located at 1620 Edward P Smith Drive. To advertise events like this, organizers can turn to flyer printing to create handouts for local distribution.
Pona Samuel, an amazing cook who uses her skills to raise funds for homeless youth, will be the instructor for an upcoming class that will teach students how to make a traditional chicken curry from South India. The class will explore the region’s culinary heritage with a hands-on preparation of this traditional meal. Students will learn about the rich flavors found in this type of cooking, as well as using the techniques traditionally used to prepare one of the dishes that is a staple at homes throughout the country.
At the class, students will learn how to blend and toast spices, which enhances their flavor. They will then use the spices, along with coconut milk, mustard seeds, and curry leaves to make the base of the curry.
They will also learn how important it is to marinate the chicken to make it flavorful and tender, and why it’s important to use fresh spices and herbs, then go on to make the curry. Students will come away having enjoyed a meal they made themselves, and with a new appreciation for South India’s culinary traditions.
This mouth-watering class is scheduled for January 15, from 6.00 pm until 8.00 pm, at the Culinary Arts Lab at Grays Harbor College, located at 1620 Edward P Smith Drive. To advertise events like this, organizers can turn to flyer printing to create handouts for local distribution.